Cooks – FOOD IS LIFE!

Karina’s Safety Cooking Tip!

The above is a photo of olives which I have cured, marinated and preserved, for later enjoyment (once the flavours develop). One crucial step, which I will never miss, would be to sterilise the preserving jars beforehand.

Sterilising jars prior to filling with food, is crucial and beneficial. The benefits include, but are not limited to, the following:

– Your food will keep for much longer.

– Your food will have been handled correctly.

– Your food may be safe for consumption i.e. food will not be contaminated with bacteria.

There are many different methods to use in order to sterilise your glass jars, prior to using. I like to grab a large pot, fill it up 3/4 with cool water, then place the jar back into the large pot. Once the jar has started to boil for 12 minutes, then you are ready to place your jar into a hot oven, for approximately 3 minutes, or however long it takes to evaporate any residual water off the jar.

Stay safe in the kitchen!

Enjoy!

Karina x

Karina and Anita’s Pasta!

My friend Anita assisted in prepping the ingredients today, for this wonderful pasta dish, made on the spot, with fun! Anita is camera shy, hence why she isn’t in this picture 🙂 It was a fun day cooking! The best part about cooking this, was that the oregano, chilli, parsley and rocket, was cut straight from the garden! Soo fresh!

Ingredients:

– 400g Gluten Free spiral pasta

– 1 tablespoon of olive oil

– 1 medium sized chilli, chopped finely (moderate heat rated chilli)

– 1 brown onion, diced finely

– 4 cloves of garlic, minced finely

– 1 x 400g can of peeled and diced tomatoes (preferably made in Italy)

– 1 tablespoon of tomato paste

– 3 tablespoons of dried mixed italian herbs

– 1/4 cup of fresh oregano, taken off stalk and left whole

– 1 tablespoon of fresh continental parsley, sliced thinly

– 1/2 cup of fresh rocket, left whole

– 1/2 cup of kalamata olives, sliced thinly

– 1/4 cup of sun-dried tomatoes in oil, diced finely

– 3 tablespoons of balsamic vinegar

– Cracked black pepper

– Shaved parmesan cheese to serve

N.B. you can use regular pasta, instead of Gluten Free pasta, if you prefer

Method:

Bring a large saucepan of lightly salted water to the boil. Meanwhile, heat your oil over low heat in your medium-sized saucepan, then simmer your onion until translucent. Add your garlic and chilli, then cook for one minute or until aromatic. Add your balsamic vinegar, then sauté until content has reduced slightly (about 30 seconds). Once slightly reduced, add your diced tomatoes, tomato paste, kalamata olives, sun-dried tomatoes, dried mixed italian herbs and cracked black pepper. Turn the heat to a simmer, then give your sauce a stir. Leave your sauce to simmer, until your pasta is cooked.

Once your saucepan of lightly salted water is boiling, cook your Gluten Free spiral pasta in this saucepan, until cooked as per the packet directions on your particular pasta. Drain, then place back into the large saucepan. Place the lid back onto the saucepan to keep the pasta warm.

Now that your pasta has cooked, all you need to do is finish your sauce. Turn your sauce to ‘off,’ then give your sauce a good stir. Add your sauce to your cooked pasta, then give a few tosses to combine. Sprinkle your fresh continental parsley, along with your fresh oregano, on top of your completed pasta.

Grab a large serving plate. In an indulgent manner, pile your pasta goodness onto your plate. Gracefully shave your parmesan over your pasta, then let your fresh rocket feather its way down to your plate.

Take one bite, then allow your taste buds to be happy.

Serves 4

Enjoy!

Karina x